1-MCP和真空包装对冰温贮藏磨盘柿品质的影响  

Effect of 1-Methylcyclopropene and Vacuum Packaging on Physiology and Quality of Mopan persimmon During Controlled Freezing Point Storage

作　　者：李江阔[1,2] 张鹏[2] 寇文丽[3] 张平[2] 田世平[1] 

机构地区：[1]中国科学院植物研究所,资源植物研发重点实验室,北京100093 [2]国家农产品保鲜工程技术研究中心,天津农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《食品与发酵工业》2012年第7期201-205,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划资助项目(2012BAD38B01);国家973项目(12728B1001);天津市自然科学基金资助项目(11JCYBJC08500)

摘　　要：为了探讨磨盘柿脱涩保脆新途径,研究了不同处理对柿果的贮藏品质、生理生化指标以及软化酶系的影响。结果表明:冰温(-0.5～-0.2℃)贮藏条件下,1-MCP可以有效抑制柿果硬度的下降、乙醇的积累、细胞膜透性的上升、可滴定酸的减少、PG和CX活性的增加;1-MCP结合真空包装不仅可以有效抑制柿果硬度的下降,还能促进可溶性单宁向不溶性单宁的转化,可溶性单宁在60 d下降为0.03%(完全脱涩),硬度为17.58 kg/cm2,贮藏期延长30 d。In order to explore a new de-astringent and crisp of Mopan persimmon, the effect of different treatments on storage quality, physiological and biochemical index and softening enzyme of persimmon fruits were studied. Results showed that 1-MCP effectively inhibited the decline of fruit firmness, the rise of ethanol and cell membrane permeabili- ty, the decrease of titratable acidity content, and the increase of PG and CX activity during controlled freezing point （ - 0.5 - - 0.2~C ） storage. 1-MCP comblned with vacuum packaging effectively controlled the decline of fruit firmness, increased soluble tannin change to insoluble tannin, and the soluble tannin content had dropped to 0.03% at 60d when fruits were de-astringent completely. The firmness was 17.58 kg/cm-2, and storage time was extended to 30d.

关 键 词：磨盘柿 1-MCP 真空包装 冰温贮藏 脱涩保脆 

分 类 号：S665.2[农业科学—果树学]